Delightful Nectarine Pie

Ingredients

All-purpose flour

2 1/2 cups

Granulated sugar

1 cup, divided

Turbinado sugar

1 tablespoon (for topping)

Salt

1/2 teaspoon

Unsalted butter

1 cup (cold, cubed)

Ice water

4-6 tablespoons

Egg

1, beaten (for egg wash)

Lemon juice

2 tablespoons

Cornstarch

2 tablespoons

Cinnamon

1 teaspoon

Nectarines

6-8, ripe (sliced)

Instructions

1. In a large mixing bowl, whisk together the flour, 3/4 cup of granulated sugar, and salt until well combined.
2. Add the cold, cubed unsalted butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add the ice water, 1 tablespoon at a time, mixing gently until the dough comes together. Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
4. Preheat your oven to 375°F (190°C).
5. In a separate bowl, toss the sliced nectarines with lemon juice, cornstarch, cinnamon, and the remaining 1/4 cup of granulated sugar until the nectarines are well coated.
6. On a lightly floured surface, roll out one of the dough disks to fit a 9-inch pie dish. Transfer the rolled dough to the pie dish, trimming any excess.
7. Pour the nectarine filling into the prepared pie crust, spreading it evenly.
8. Roll out the second dough disk and either cut it into strips to create a lattice pattern on top of the filling or simply roll it out and cover the filling with slits for ventilation.
9. Brush the top crust with the beaten egg and sprinkle with turbinado sugar for a delightful crunch.
10. Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
11. Remove from the oven and allow to cool for at least 1 hour before slicing and serving.